The bread is just perfect, with a beautifully rich, wholesome, nutty flavour and a wonderfully soft texture. I really enjoy slices of it toasted with all my favourite toppings – think creamy avocado with lemon juice, chilli salt and sliced tomatoes or roasted red pepper hummus.

2 cups oat milk, or any other plant-based milk

260g pumpkin seeds

200g buckwheat flour

100g porridge oats

100g almonds

85g sunflower seeds

3 tablespoons ground flaxseed

3 tablespoons chia seeds

1 tablespoon dried rosemary

1 tablespoon dried thyme

1 tablespoon olive oil

Large pinch of sea salt

Simply place the almonds, oats and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, flax seed, dried herbs and salt. Stir the mix well before gradually pouring in the oat milk.

You’ll then need to let the mixture sit to thicken up, this should take anywhere from 30 minutes to an hour. During which time you can heat the oven to 180c, fan setting.

Once the mix is nice and firm (I mean really firm, it can’t even be a tiny bit runny) grease the base of a loaf tin with olive oil, pour the mix in and firmly press it down with a spoon or spatula. Then place the bread in the oven and bake for 55-60 minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.